Stricker's

Dip with wild garlic and smoked oil.

With cassis ketchup & red cabbage-cassis salad in a brioche bun.

A tasting of all four dips.

Pea cream soup with Onsen egg, pea and coco bean salad, and mint oil.

Trout ceviche with Piña Colada Leche de Tigre, mango, and coriander oil.

Garden salad with fresh vegetables, nuts & seeds.

Garden salad with fresh vegetables, nuts, and seeds.

Fried pea-corn tempeh with tare sauce, beetroot salad, vegan feta, and baked pistachios.

Braised pointed cabbage with kimchi dip, black garlic, and yellow pea ragout.

Lightly smoked char fillet with Pernod-Beurre-Blanc, braised baby fennel, char caviar, herb emulsion, and crispy sushi rice with fennel salad and fennel pollen.

Mexican bean and corn pan with vegan crème fraîche and wheat tortilla.

Mini grilled romaine lettuce with Yuzu dressing, cashews, wasabi mayo, and furikake.

Dip with dates and oriental spices.

Beetroot salad with herb dressing, Parmesan, and hazelnuts.

Beef Petit Tender with asparagus, monk's beard, Ratte potatoes, and black garlic jus.

Pink roasted beef with wild garlic dressing, mustard seeds, and herb salad.

Pink roasted beef with Béarnaise espuma, sweet potatoes, and leek ragout.

Swiss mountain pork spareribs in Asian style with Tonkatsu sauce, Asian slaw salad, and crispy miso potatoes.

Swiss beef patty with fried egg, roasted onions, bacon & Gruyère and homemade Stricker's sauce in a brioche bun.

Swiss beef patty (medium cooked) with fried egg, fried onions, bacon, Gruyère, and homemade Stricker's sauce in a brioche bun.

Tavolata in several courses to share, starting from two people.

Salad bowl with choice of pea-corn-tempeh, smoked tofu, or Swiss tempura chicken.

Salad bowl with pea-corn-tempeh.

Salad bowl with smoked tofu.

Salad bowl with smoked tofu.

Salad bowl with Swiss tempura chicken.

Salad bowl with Swiss tempura chicken.

Daily soup special, please ask staff for current offering.

Tartare of Eastern Swiss beef with pickled vegetables, cured egg yolk, and brioche toast bread.

Tuna sashimi with sushi rice, Yakiniku sauce, and Japanese seaweed salad.

Dip with olives and dried tomato flakes.

Udon noodles in a curry stir-fry with crunchy vegetables, spring onions, and sesame.

Hummus with chickpeas and citrus fruits.